Ingredients
- Gyoza dumplings (frozen or fresh): 20-24 pieces
- Chicken broth: 6 cups
- Soy sauce: 2 tablespoons
- Mirin: 1 tablespoon
- Sesame oil: 1 teaspoon
- Green onions, thinly sliced: 2
- Fresh ginger, grated: 1 teaspoon
- Bok choy, chopped: 2 cups
Instructions
- Step 1: In a large pot, bring the chicken broth to a boil over medium-high heat.
- Step 2: Add the soy sauce, mirin, grated ginger, and sesame oil to the boiling broth. Stir well to combine all the ingredients.
- Step 3: Gently add the gyoza dumplings to the simmering broth. Cook according to the package instructions (usually about 5-7 minutes), or until the dumplings float to the surface and are cooked through.
- Step 4: Add the chopped bok choy to the soup during the last 2 minutes of cooking time, allowing it to wilt slightly.
- Step 5: Ladle the gyoza soup into bowls and garnish with the sliced green onions. Serve immediately and enjoy!
Notes
- For longer storage, keep the broth and cooked gyoza separate until reheating to prevent soggy dumplings.
- Reheat leftover soup gently on the stovetop, adding a splash of fresh broth if needed to maintain the perfect consistency.
- A sprinkle of toasted sesame seeds and a drizzle of chili oil elevates this comforting soup to restaurant-worthy status.
- Don't overcrowd the pot when adding the gyoza; cooking them in batches ensures even cooking and prevents sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American